HOW TO CAN HOMEMADE SALSA RECIPES

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FRESH HOMEMADE SALSA RECIPE | ALLRECIPES



Fresh Homemade Salsa Recipe | Allrecipes image

Another salsa recipe called for a fresh jalapeno (I think), but I had green chiles in a can on hand. This salsa tastes great, so I'm sticking with it!

Provided by Stephanie Roynestad Fuller

Categories     Tomato Salsa

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Yield cups

Number Of Ingredients 9

2 cups chopped tomatoes
¼ cup chopped red onion
¼ cup chopped yellow onion
2 tablespoons canned green chilies
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 cloves garlic, peeled
1 teaspoon ground cumin
¼ teaspoon salt

Steps:

  • Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

Nutrition Facts : Calories 10.6 calories, CarbohydrateContent 2.4 g, FatContent 0.1 g, FiberContent 0.5 g, ProteinContent 0.4 g, SodiumContent 67.5 mg, SugarContent 1.2 g

MEXICAN HOMEMADE SALSA RECIPE: HOW TO MAKE IT



Mexican Homemade Salsa Recipe: How to Make It image

In the summertime, I love to make this easy, zippy homemade salsa recipe with fresh tomatoes from my garden. I even have a special pan for roasting the peppers. —Roger Stenman, Batavia, Illinois

Provided by Taste of Home

Categories     Appetizers

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 14 servings (3-1/2 cups).

Number Of Ingredients 7

3 jalapeno peppers
1 medium onion, quartered
1 garlic clove, halved
2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained
4 fresh cilantro sprigs
1/2 teaspoon salt
Tortilla chips

Steps:

  • Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook until peppers are blistered and blackened, 15-20 minutes, turning occasionally., Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds., Place onion and garlic in a food processor; cover and pulse 4 times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until salsa reaches desired consistency. Chill until serving. Serve with chips.

Nutrition Facts : Calories 23 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 241mg sodium, CarbohydrateContent 5g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

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